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Choshir payesh | bengali chushi pitha recipe

Even this choshir pitha is the same as another sweet doodh pithi recipe. The only difference is choshi is mainly prepared with rice flour or rice flour and maida whereas pithi is mostly made by maida. However, choshi and pithi both are traditional sweet cooked in milk.

Prep time:
1hrs 0mins

cook time:
30mins

serves:
7-8

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Rice Flour 1 Cup

Rice Flour

Description

Rice flour is a form of flour which is made from finely milled rice. It is different from ri ...

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Water 1.5 cup

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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Salt 1/2 tsp

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Cow's Milk 1litre

Cow's Milk

Description

Milk is generally liquid secreted by the mammary glands of female mammals to feed their ...

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Gur 1 1/4 cup

Gur

Description

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Coconut grated 2 1/2 tbsp

Coconut grated

Description

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Bay Leaves 2

Bay Leaves

Description

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Green Cardamom 3

Green Cardamom

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Details

Vegetarian

Level : Easy

Cuisine : Bengali

Course : Dessert

Recipe Notes

The size of the choshi depends on you, make it too small like the size of long-grain rice or a little long as like store-bought broken semai or vermicelli.I’ve added coconut into the milk as it enhances the taste of the payesh however you may skip this step if you don’t like to have coconut.The quantity of jaggery used in this recipe as per my taste. But you may add more or less as per your sweet tooth.While cooking in milk don’t frequently stir the choshi. Otherwise, choshi will get broken and smashed into the milk.Don’t make the milk too thick as after cooling down choshi will absorb the milk and make it more thick and choshir payesh is not good to taste if gets too thick.

Ingredients For Choshir payesh | bengali chushi pitha recipe

Rice Flour (Rajdhani) 1 Cup

Rice Flour

Description

Rice flour is a form of flour which is made from finely milled rice. It is different from ri ...

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Warm Water 1.5 cup

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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Salt according taste 1/2 tsp

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Cow milk 1litre

Cow's Milk

Description

Milk is generally liquid secreted by the mammary glands of female mammals to feed their ...

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Gur to taste 1 1/4 cup

Jaggery

Description

Jaggery popularly known as gur in India is supposedly a better alternative for white su ...

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grated coconut(optional) 2 1/2 tbsp

Coconut

Description

Coconut is a fruit, which is enclosed in a rough orange or brown husk. It is actually a one- ...

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bay leaves)) 2

Bay leaf

Description

Bay leaf is used for flavouring dishes. Fresh Bay leaves will provide more flavour than the dried ...

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Two Green Cardamom 3

Cardamom

Description

Cardamom is called the Queen of Spices and is the world's third most expensive spice. Cardamo ...

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Methods

How to make Choshir payesh | bengali chushi pitha recipe

1. Heat a pan with one and a half cup of water, bring it to boil, add 1/2 tsp of salt to it.
2. Once the water starts boiling slow down the heat to its minimum. Then add 1 cup of rice flour to it and mix it nicely.
3. Once the rice flour completely mixed with the water, then turn off the heat. Immediately remove the rice flour paste on a plate.
4. Start kneading the hot rice flour paste until it turned into a smooth dough. Cover the dough with a damp cloth to prevent it from getting dry.
5. Then take a wooden board, dust some rice flour on it, take a very small portion from the dough. First, turn the dough into fine ropes by giving light pressure to your palms.
6. Later take a pinch size-tiny portions from that rice flour ropes, put them between your palms, and rub them gently for making choshi or chushi in a very easy way.
7. For making the choshi in a traditional way, cut each tiny pinch from the rice flour ropes and immediately roll it down by the light pressure of your palm. As shown in the pic. Through this traditional way, choshi can be made so faster.
8. After making each batch of choshi, sprinkle some rice flour on it, and gently mix it.
9. Once all the choshi/chushi are ready keep them on a plate aside and start to prepare the next step of this recipe.
10. Heat a deep wide pan with 1 liter of milk, let it start boiling. Once the milk starts boiling add 3 crushed cardamom pods and 2 bay leaves into the milk.
11. Let the milk boiling for few more mins and add khejur gur or patali gur to the milk and mix it well together.
12. When the gur completely melts down into the milk stir it well and boil the milk for a few more mins. Scrape the milk from the sides of the pan.
13. After a few mins when the milk gets a little thick then start to add the choshi into the milk but in many batches. It means don’t put all the choshi at one time. Each time take a handful of choshi and sprinkle over the milk not put it in one place. This procedure will help you to prevent the choshi from getting mashed into the milk.
14. After adding the choshi into the milk, mix it gently, and let it cook for some time.
15. Then add two and half tbsp of grated coconut or 1/4 cup of coconut milk for the best flavour and taste, though it is totally optional. Mix it gently and let it cook into the milk.
16. Let cook the choshi into the milk until the choshi comes up over the milk surface(indicates choshi is almost cooked). In the meantime don’t stir it. When the choshi appears on the milk surface then give it a gentle stir and cook it for few more mins.
17. After a few mins when milk gets slightly thick(as shown in the pic below), turn off the heat. Chosir payesh or bengali chushi pitha is ready to serve. Completely cool it down and enjoy this Makar Sankranthi with this choshir payesh or chushi pitha with your family and friends.